Thursday 18 June 2015

Soya chaap stuffed potatoes

I'm  back to my kitchen after a small  fun filled vacation and to start with I decided to make these quick and easy baked potatoes stuffed with soya chaap enriched with proteins for my potato lover son :P, It turned out quite appetizing and my family loved it :) I had shared one more version of baked potatoes sometime back and they were a big hit :)


  • 6-7 medium sized potatoes
  • 150 gms frozen soya chaap
  • 100 gms crumbled cottage cheese
  • 1/2 cup hung curd
  • 1 tbsp ginger garlic paste
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • Salt to taste
  • 1 tbsp lemon juice
  • Few mint leaves to garnish
  • 1-2 tbsp herbed garlic butter

Preparation time:15-20 minutes + 2 hours
Cooking time: 45-50 minutes
Yields: 6-7 servings
Kitchen equipments required: scooper, mixing bowls and spoons, kitchen knife, cutting/chopping board, saucepan


  • Wash potatoes and pat dry, cut thin slices from both the ends of each potato.
  • Boil potatoes in a saucepan for 10-12 minutes till they are partially cooked.
  • Scoop out the centre to make a cavity in each potato keeping the base intact.( keep aside the trimmings for later use)
  • Thaw soya chaap and chop finely.
  • In a mixing bowl add hung curd, ginger garlic paste, dry powdered spices, lemon juice and give them a good mix.
  • Add chopped soya chaap, crumbled cheese, mashed potato trimmings to the marinade, keep in ion for at least 2 hours.
  • Fill the potato cavity with the marinated soya chaap mixture.
  • Brush the outside of potatoes with garlic herbed butter.
  • Pre heat the oven for 10 minutes at 200 degree C.
  • Arrange the stuffed potatoes in a baking tray and bake for 35-40 minutes or till crisp.
  • Garnish with mint leaves and serve with your favourite dip or sauce.

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